Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate

  • سال انتشار: 1391
  • محل انتشار: مجله علوم و فناوری کشاورزی، دوره: 15، شماره: 1
  • کد COI اختصاصی: JR_JASTMO-15-1_012
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 48
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نویسندگان

S. Yeganehzad

Graduated Ph D Student of Ferdowsi University of Mashhad, Current Address: Department of Food Processing, Research Institute of Food Science and Technology (RIFST), P.O. Box:۹۱۷۳۵-۱۴۷, , Mashhad, Islamic Republic of Iran.

M. Mazaheri Tehrani

Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.

M. Mohebbi

Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.

M. B. Habibi Najafi

Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.

Z. Baratian

Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.

چکیده

Rheological properties of chocolate are important in manufacturing process for obtaining high-quality products with well-defined texture and are directly influenced by composition and their refining time. Soy protein benefits from nutritional and functional properties to be used in different foods. Effects of different replacement levels of skim milk powder by soy flour, (from ۰ to ۱۰۰%) and ball mill refining time (۱۰۵ and ۱۳۵ minutes) on particle size and rheological properties of compound chocolate were investigated. Considering four rheological models, it was found that compound chocolate behaved as a Casson fluid .Overall, the results indicated that Casson plastic viscosity values ranged between ۱.۳۶ and ۵.۴۷ (Pa s) and replacing skim milk powder with soy flour led to a significant (P< ۰.۰۵) increase in Casson plastic viscosity in either of the refining time treatments. Casson plastic viscosity and apparent viscosity also increased for all the replacement levels with increase in refining time from ۱۰۵ to ۱۳۵ minutes. Values of Casson yield ranged from ۱۱.۲۳ to ۳۸.۸۸ (Pa). By replacing soy flour, Casson yield value increased significantly (P< ۰.۰۵). Casson yield value also increased with increase in refining time in samples containing only skim milk powder, but it decreased in samples containing soy flour.

کلیدواژه ها

Ball mill refining time, Compound chocolate, Particle size, Rheological properties, Soy flour

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